Adenosine monophosphate degradation and inosinic acid accumulation in the shrimp Penaeus japonicus
Abstract Shrimp muscle contains taste component compounds, such as glutamic acid and inosinic acid (IMP). When both are present, taste intensity increases by fourfold to eightfold compared to that when only glutamic acid is present. Inosinic acid is generated via adenosine triphosphate degradation i...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Islamic Azad University
2017-02-01
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| Col·lecció: | International Aquatic Research |
| Matèries: | |
| Accés en línia: | http://link.springer.com/article/10.1007/s40071-017-0154-5 |
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